Red, White, and Blue-berries  is another fun appetizer for your 4th of July celebrations!!

 

Red, White, and Blue-berries  is a creamy and delicious fruit dip with a hint of lemon… you’ll LOVE it!!

* I adapted this recipe from Better Homes and Gardens’ all time favorites 2012, “Ricotta Dip for Fruit”

 

I saw this recipe at my mom’s house and, true to my “calorie cutting but not the flavor” self, I went to town figuring out how to make it a little healthier.  I used light cheeses instead of regular, (which works great for most things, BUT I never use fat-free!  I like my food to still taste like it’s supposed to!)  I added the lemon for a little more zest, switched the regular yogurt to greek yogurt for higher protein, and I used agave nectar– which is a lot lower on the glycemic index than sugar, but twice as sweet so it cuts some calories there too!

That’s just an example of how I make small adjustments that don’t effect the flavor but lower the fat content and the calories too.  I LOVE food but I also want my food to be the healthiest it can be for me and my family!  You’ll LOVE this Red, White, and Blue-berries recipe and it’s delicious and super fun to serve for the 4th of July!!  Enjoy 🙂

 

 

OH, yah!

You won’t want to miss my 4th of July Watermelon Appetizer... it’s a fun kitchen project for the kids and so very festive!!

 

 

Tatertots and Jello Weekend Wrap Up

I linked up to Kara’s Creations!

and to Days of Chalk and Chocolate

 

Yield: 12

Red, White, and Blue-berries...

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Ingredients

• 4 oz light cream cheese
• 1/2 C part skim ricotta cheese
• zest of 1 lemon
• 2 Tbsp orange juice
• 1 Tbsp fresh lemon juice
• 3/4 C vanilla low fat greek yogurt
• 1 Tbsp agave nectar or 2 Tbsp powdered sugar

Instructions

1. Combine all ingredients in blender, process until smooth.
2. If desired cover and chill up to 24 hours.
3. Serve with assorted fruits.